As I’ve previously waxed lyrical about, sangria is my favorite alcoholic beverage for purely sentimental reasons. Part of my attraction to it, I think, is that it’s communal. Sangria has a lot more in common with punch than it does with the solitary bottle of beer or made-to-order cocktail. Sangria is meant to be shared.

As the intense heat of summer fades and the outdoors becomes livable again, the garden seems a perfect place to linger over a pitcher of sangria. There is something… celebratory about it, but without ostentation. Perhaps it’s the bright fruit floating in a “wine dark sea.”

Sangria is also the perfect beverage for late summer as it can use up all the flotsam and jetsam of fruit hanging about. You know, that peach over there on the counter that’s bruised in a few places. That apple in the fridge that isn’t as crisp as it used to be. Those berries that got a little squished on the way home.

What follows is my basic outline for making sangria. I adjust the proportions of cranberry juice and wine based on who I’m making it for. The exact amount and type of fruit varies each time I make it. I’ve yet to use a fruit that just didn’t “fit.” Peaches, apples, berries, pineapple, orange segments– all of these make excellent sangria.

Mix together the cranberry juice, wine, lemon, and orange juice in a large pitcher. Cut the fruit into bit sized pieces and add to pitcher. Allow to steep and chill in the fridge for at least 3 hours. Gather together your favorite people and enjoy. Don’t be embarrassed to pick out the wine soaked fruit at the bottom of the glass– it’s the best part!